A few weekends ago, we visited Short Order for some burgers. Short Order is Nancy Silverton’s newish LA restaurant focusing on a local, organic and artisan burgers. We had some delicious cocktails but unfortunately the burgers were pretty disappointing.

All was not lost however as we spotted a Breakfast Cobb Salad on the brunch menu and I knew instantly that it would be on our plate some weekend morning very soon.

It isn’t out of the norm for us to have side salads with breakfast, but I’ve never thought of making it the main event.

I have no idea why…

It was delicious. Satisfying, yet light and felt like the perfect combination between breakfast and lunch. I have a feeling it will become a regular weekend breakfast for us.

Full of greens, healthy fats and tons of flavor.

Why not?

Breakfast Cobb Salad

by Emily Dingmann

Prep Time: 10 min

Cook Time: 10 min

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Ingredients (2 servings)

4 slices bacon

6-8 cups greens of choice

2 Tbsp vinaigrette dressing

1 small avocado

2 oz goat cheese

2 eggs

Instructions

Cook bacon until crisp and crumble.

Toss greens and dressing together.

Divide on plates and top with sliced avocado and goat cheese crumbles.

Prepare eggs as desired (over easy, sunny side up) and top salad with egg.

My Minnesota Aunts made the best egg bakes and it was something I looked forward to every time we celebrated Christmas in Minnesota. It might be a Minnesota thing – I don’t ever recall having it with Wisconsin family – anyone know? I remember them being full of cubed white bread, breakfast sausage, custardy eggs and of course, some cheese. They were delicious. It’s been a few years since I’ve had it, but I haven’t forgotten.

I decided to put a little twist on the traditional egg bake and added sweet potato and kale instead of the white bread. Much healthier, much more flavorful and much more colorful! The bacon and cheese add decadent flavor and richness so it is just as rich and satisfying as the original.

One of the best things about egg bakes perhaps, is that they can be prepped the night before, so that you can wake up to a leisurely breakfast or you know, a snowy morning in Minnesota.

Hi, I’m Emily

I spend my days working to ensure that low-income families have enough nutritious food and my nights doing the same, but for my family. I love playing in the kitchen, creating simple, fresh and nutritious meals. My husband and I live in LA (via Wisconsin) and are new-ish parents to one-year-old baby girl, Demi! Read More…